Matcha Chocolate Coconut Cups
Ingredients
For the base
- 100 g oat flour or fine oats
- 50 g shredded coconut
- 30 g cacao butter, melted
- 30 g erythritol
For the filling
- 300 g coconut cream (from a can, without the water)
- 50 g erythritol
- 10 g matcha powder
For the toppings
- 200 g dark chocolate
- more matcha powder to sprinkle
Preparation
Blend the oats and shredded coconut together.
Melt the cacao butter and stir in the erythritol until dissolved.
Combine the oat-coconut mixture with the melted cacao butter mixture and blend until well combined.
Divide the dough equally and press it into the bottom of silicone muffin forms to create bases.
For the filling, use a hand mixer to blend the coconut cream, erythritol, and matcha powder until smooth.
Pour the filling mixture on top of the oat bases in the silicone forms.
Place the silicone forms in the freezer for at least one night to set.
For the toppings, melt the dark chocolate.
Optionally, create chocolate decorations using silicone molds, such as chocolate hearts, and refrigerate until solid.
Pour the melted dark chocolate on top of the matcha cups.
Press in the chocolate decorations, and optionally sprinkle matcha powder on top.
Serve and enjoy these delicious Matcha Chocolate Coconut Cups!
